Despite its downsides, I’ve found Facebook to be pretty useful on occasion. For instance: when my friend PC from grad school raved about her tuna salad, I (and 2 of her other friends) begged for the recipe. She graciously sent it to us, and granted me permission to blog about it. Thanks PC!
So, I followed her recipe and realized a few things:
- It makes A LOT of tuna salad. Her recipe calls for 3 cans, which would probably last you a whole week’s worth of tuna salad sandwiches. I modified it to 2 cans.
- I couldn’t find sweet onions at my local market. Initially, I subbed with shallots and thought that they were too strong. I’ve since found that sweet relish is a really good addition.
- I didn’t have canola oil mayonnaise on hand, so I went with regular mayonnaise. Then, upon realizing that both TC and I prefer Miracle Whip over mayo, I went for the M.W.
Below, you’ll find PC’s original recipe, followed by my modified one. It really is so delicious, and once you have all of the stuff, it’s super easy and quick to make. Enjoy!
PC’s curry tuna salad with cranberries & walnuts (ORIGINAL)
3 medium cans of tuna
curry powder (until mix turns yellowish)
half a sweet white onion small diced
1/4 – 1/2 cup dried sweet cranberries
1/4 cup walnut pieces
3 Tbsp canola mayo
salt (to taste)
PC’s curry tuna salad with cranberries & walnuts (MODIFIED)
2 cans of tuna in olive oil, drained
1/2 tsp curry powder
2 Tbsp sweet relish
1/4 cup dried sweet cranberries
1/4 cup walnut pieces (chopped)
1/4 cup mayo or Miracle Whip
salt & pepper (to taste)